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Resources

The NC Farm to School program has been supplying school cafeterias across our state with the freshest, locally grown produce from North Carolina farms since 1997. This site is a useful resource for child nutrition directors, teachers, parents and students who may be seeking information about nutrition, agriculture facts, classroom activities and even field trip opportunities.

This database from the Minnesota Department of Agriculture lists Minnesota producers who sell to wholesale customers like schools, retailers and restaurants. Searchable by product, zip code, liability insurance and other criteria.

The cookbook features 45 easy-to-follow recipes using Massachusetts crop, including value added produce such as peeled butternut squash and sliced carrots. Easy to prep recipes using dormant seasonal crop, such as potatoes, sweet potatoes and butternut squash. Recipes have been school tested by Food Service Directors, cooks, and students in the schools themselves and designed for 50 to 100 servings.

Through this fundraising program schools or other groups raise funds through the sale of healthy, locally produced food items. This novel approach to fundraising not only raises much needed funds, but it also provides a benefit to local farmers and the community as a whole.

The Minnesota School Boards Association (“MSBA”) has a model school wellness policy that many school districts use as a guide when developing their individual school wellness policy. The MSBA model policy does not address school gardens. Therefore, the Public Health Law Center developed the following, more detailed language to insert into a school wellness policy.

This webinar will highlight impacts from a national multi-site evaluation of Farm to School programs conducted by UNC, share tools and evaluation strategies and provide a framework for identifying and using preferred methods of evaluation by Farm to School programs across the country.

From fall 2010 to spring 2011, Upstream Public Health collaborated with Farm to School and school garden stakeholders to conduct a Health Impact Assessment (HIA) on HB 2800, evaluating its potential effects on Oregonians’ health. This report summarizes the findings of that assessment.

As a means of providing students with comprehensive nutrition education and nutritious food options from regional growers while attempting to prevent and reverse childhood obesity trends, Farm to School (F2S) programs have become increasingly common across the United States in recent years. The La Crosse County Health Department (LCHD) recently received Federal funding to oversee the development, implementation and evaluation of F2S programs in four school districts during a two-year period, from March 2010 to March 2012. Due to the relative newness of the F2S approach, both rigorous evaluation tools and methods, and best practices for program evaluation are limited. Through a collaborative process with the F2S team, the La Crosse school district nutrition services staff and two elementary schools, and the University of Wisconsin La Crosse Health Education and Health Promotion Department, a parent survey tool, a student focus group interview guide and a plate waste procedure were developed and piloted. The resulting materials were combined to form a toolkit, including recommendations and best practices for conducting comprehensive F2S program evaluation within La Crosse County, WI and implications for use in F2S program evaluation across the Nation.

Nourish is an educational initiative designed to open a meaningful conversation about food and sustainability, particularly in schools and communities. To inform and inspire the largest number of people, Nourish combines PBS television, curriculum resources, web content, short films, and teacher and youth seminars. With a distinctly positive vision, Nourish celebrates both food and community.

As the first of three pilot projects, Saint Paul Public Schools (SPPS) joined the Learning Lab in fall 2008 along with its district partner, the Institute for Agriculture and Trade Policy (IATP). Together, they identified four procurement change goals: (1) milk produced without artificial growth hormones and lower in added sugar content, (2) more fresh local produce, (3) whole grain hamburger and hot dog buns, and (4) local and sustainably produced poultry.

A basic how to start a farm to school chapter with an initial meeting. PLUS information on geographic preference and bidding policy as well as school garden question and answers. Also contain local contact information and websites.

Children’s dietary intake is a key variable in evaluations of school-based interventions. Current methods for assessing children’s intake, such as 24-hour recalls and meal observations, are time- and resource-intensive. As part of a study to evaluate the impact of farm-to-school programs, the school lunch recall was developed from a need for a valid and efficient tool to assess school lunch intake among large samples of children.

by Wisconsin Department of Agriculture, Trade and Consumer Protection |1-Jan-2011

The Wisconsin Local Food Marketing Guide is intended as a resource for farmers and producers. It provides some of the opportunities one can use to market one's food products. One will learn from those who pioneered innovative production and marketing approaches.

As a part of the USDA’s Know Your Farmer, Know Your Food initiative, this working bibliography was developed with two goals in mind. The first aim was to document existing research and resources on Farm to School and Farm to Institution efforts around the Nation. The second aim was to help identify research gaps for this topic. Understanding what is known and what still needs to be known about Farm to School may foster future research that will eventually facilitate the growth of sustainable food production and local food consumption.

n 2010 an evaluation project was launched to investigate the impact of Farm to School (FTS) programming in Vermont on student fruit and vegetable (F&V) consumption. Evaluators sought to better understand the relationships between two complex systems of variables: The 3C (classroom, cafeteria, community) model of FTS, and the environmental, behavioral, and personal variables related to children’s fruit and vegetable consumption.